Cocktail
Rabo de Galo
How to make a Rabo de Galo - the Brazilian classic of cachaca and red vermouth. Spirit-forward, spiced and Brazil's ancestor of the Manhattan.
4 minPrep time
easyDifficulty
TumblerGlass
1Serving(s)
The Rabo de Galo is Brazil’s answer to the Manhattan: cachaca meets red vermouth and a touch of bitters. Its name means rooster’s tail and stands for the term cocktail. The drink is spirit-forward, spiced and a true classic of Brazilian bar culture.
Instructions
- Fill a tumbler with ice cubes.
- Add cachaca, red vermouth and a dash of bitters to the glass.
- Stir cold with a bar spoon for about 20 seconds.
- Express an orange peel over the glass.
- Drop the peel into the glass as a garnish and serve.
Garnish: Orange peel
Pro tip: A dash of Cynar gives the Rabo de Galo a pleasantly bitter depth without overpowering the cachaca.
Frequently asked questions
What does Rabo de Galo mean?
Rabo de Galo translates to rooster's tail and is considered the Brazilian equivalent of the term cocktail.
How does the drink differ from the Manhattan?
Cachaca is used instead of whiskey, which makes the Rabo de Galo earthier and grassier in flavor.
Which cachaca works best?
A clear, unaged cachaca works well, while aged varieties add woody notes to the drink.
Ingredients
- Cachaca5 cl
- Red vermouth (Vermouth Rosso)2.5 cl
- Cynar or herbal bitters1 dash
- Orange peel1 piece
- Ice cubesas needed
